Spicy, smoky, and cheesy, these Smoked Jalapeno Poppers are the perfect appetizer for any occasion. Also known as Texas Twinkies, they're easy to prepare and can be smoked on a grill, or baked in the oven.
Go classic with creamy cheese, add a twist with chorizo, or swap the jalapeños for sweet mini peppers for a milder adventure.
Why You'll Love This Recipe
Smoked jalapeno poppers are popular all year round, but they are especially popular during the summer months when people are grilling outdoors more often. They're also a great option for parties and potlucks.
Depending on the part of the USA you live at, you'll hear them called Texas Twinkies as much or more as smoked poppers.
Ingredients You'll Need
Use disposable gloves when seeding and coring the jalapenos, this will prevent any of the hot, spicy oils in the peppers from transferring to your eyes, nose, or lips. You'll thank me later!
- Jalapeno peppers - Large, fresh, cored, and seeded.
- Bacon - Thick cut works best.
- Cream cheese - Bring to room temperature.
- Leftover Pulled Pork, Beef Brisket, or Shredded Chicken - Optional, but makes these smoked jalapeno poppers, or Texas Twinkies, perfect!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Smoked Jalapeno Poppers
Making these smoked, bacon wrapped, jalapeno poppers is really pretty simple. You can use your Traeger or other smoker or grill, or your conventional oven.
- Preheat either your smoker or grill, or your conventional oven using the choice here:
- Oven Method: Preheat your oven to 375 degrees Fahrenheit. Place the poppers on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until the bacon is crisp and the cheese is melted.
- Smoker or Grill Method: Preheat your smoker to 275 degrees Fahrenheit. Place the poppers on the grill grates and smoke for 60-90, or until the bacon is crisp and the cheese is melted.
Prepare The Jalapenos
- Trim the tops off the jalapenos. Make a cut the length of one side of the jalapeno, so you can spread the pepper open to fill.
- Carefully remove the seed core, using a paring knife if needed. If you want spicy poppers, leave a few seeds. Be sure to wear gloves! Rinse the cored jalapenos of any excess seeds you don't want with water.
Stuff Cream Cheese Inside Jalapenos
- Using a small spoon, or a paring knife, spread about 1 ½ tablespoons of cream cheese around the inside jalapeno interior.
Stuff With Some Shredded Brisket
- Once you have spread cream cheese into each jalapeno, stuff each pepper with some of the shredded brisket, pulled pork, or shredded chicken. Brisket is traditional, but any seasoned meat is great.
PRO TIP: Season our poppers with some seasoning salt like our Homemade Montreal Steak Seasoning recipe.
Wrap With Bacon
- Lay the bacon out on a cutting board of clean work surface. Roll each cream cheese brisket stuffed jalapeno up in a slice of bacon and secure with tooth picks. Lay the bacon wrapped jalapeno poppers out on a baking sheet.
- Place the bacon wrapped jalapeno poppers right on the rack or grill of your preheated smoker at 275 F for 60 minutes. If really large, you may need to leave them for up to 90 minutes. You can also keep them on the backing sheet if you prefer.
For Oven Method: Preheat your oven to 375 degrees Fahrenheit. Place the poppers on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until the bacon is crisp and the cheese is melted.
Serving Suggestions
These smoked jalapeno poppers are delicious served with your favorite dipping sauce, such as ranch dressing, blue cheese dressing, or guacamole. They can also be served on their own as an appetizer or snack.
Serve these smoked, bacon wrapped, jalapeno poppers at your next backyard gathering, and watch them disappear! They are splendid with our Watermelon Fruit Salad also!
Related Recipes
Substitutions and Variations
Here are a few scrumptious variations using this smoked, bacon wrapped, jalapeno poppers recipe (Texas Twinkies) as a base:
- Use smoked pulled chicken, pulled pork, or any seasoned meat if brisket is not available.
- Try using some seasoned Boursin cheese instead of the cream cheese.
- Add other ingredients to the filling, such as chopped onions, Cajun seasoning, or herbs like chopped cilantro.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making these smoked jalapeno poppers.
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Storage Options
- Smoked jalapeno poppers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat smoked jalapeno poppers, preheat your oven to 350 degrees Fahrenheit. Place the poppers on a baking sheet and bake for 10-15 minutes, or until heated through.
Tips for Success
- Be sure to wear gloves when handling the jalapenos, as they can be very spicy.
- Remove the seeds and ribs from the jalapeno peppers to reduce the heat.
- If you are using a smoker grill, be sure to keep an eye on the temperature so that the poppers do not overcook.
Frequently Asked Questions
Yes! You can make these smoked jalapeno peppers up to three days ahead of time. Keep them covered, then place in the Traeger or your oven to cook.
The name "Texas Twinkies" for smoked jalapeno poppers is thought to have originated in Texas in the early 2000s.
Smoked jalapeno poppers are similar in shape and size to Twinkies, and the name quickly caught on. Today, smoked jalapeno poppers are known as Texas Twinkies all over the United States.
Smoked jalapeno poppers can also be frozen for up to 2 months. When freezing, place the poppers on a baking sheet lined with parchment paper and freeze for at least 2 hours before transferring to a freezer-safe bag.
The spiciness of these poppers will depend on how much of the seeds and ribs you remove. If you are sensitive to heat, you may want to remove all seeds and ribs from the jalapenos, or use milder Poblano, Anaheim, or even Shishito peppers .
More Delish Ideas
Smoked Jalapeno Poppers
Ingredients
- 8 large jalapeno peppers get large as you can
- 12 tablespoon cream cheese room temperature
- 2 cup smoked brisket or pulled pork or shredded chicken
- 8 slices thick cut bacon
Instructions
- Preheat either your smoker or grill, or your conventional oven using the grill or oven cooking option below.
- Trim the tops off the jalapenos. Make a cut the length of one side of the jalapeno, so you can spread the pepper open to fill.8 large jalapeno peppers
- Carefully remove the seed core, using a paring knife if needed. If you want spicy poppers, leave a few seeds. Rinse the cored jalapenos of any excess seeds you don't want with water.
- Using a small spoon, or a paring knife, spread about 1 ½ tablespoons of cream cheese around the inside jalapeno interior.12 tablespoon cream cheese
- Once you have spread cream cheese into each jalapeno, stuff each pepper with some of the shredded brisket, pulled pork, or shredded chicken. Brisket is traditional, but any seasoned meat is great.2 cup smoked brisket
- Lay the bacon out on a cutting board of clean work surface. Roll each cream cheese brisket stuffed jalapeno up in a slice of bacon and secure with tooth picks. Lay the bacon wrapped jalapeno poppers out on a baking sheet.8 slices thick cut bacon
- Place the bacon wrapped jalapeno poppers right on the rack or grill of your preheated smoker at 275 F for 60 minutes. If really large, you may need to leave them for up to 90 minutes. You can also keep them on the backing sheet if you prefer.OVEN METHOD: Preheat your oven to 375 degrees Fahrenheit. Place the poppers on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until the bacon is crisp and the cheese is melted.
Video
Notes
- Be sure to wear gloves when handling the jalapenos, as they can be very spicy.
- Remove the seeds and ribs from the jalapeno peppers to reduce the heat.
- If you are using a smoker grill, be sure to keep an eye on the temperature so that the poppers do not overcook.
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